Four seasons, one ingredient

There are some places, like Mexico for example where we have most of the fruits and vegetables through out the year, but there are some other's where you can only find produce by season. I have to say that I like this really much, because everything's fresh, bright and beautiful! And you get to miss it and crave, so when the time comes, everybody wants your signature dish for the season.
So I have picked apples, which in most places we have all year round, expensive from times to times, but we can find so many types of apples in the market, for sure the taste changes but we have all kind of recipes for that.

SPRING

                CREAMY APPLE SALAD

Ingredients

• 1 cup sour cream
• 1/2 tsp salt
• 1 can (14 oz.) pineapple tidbits, drained, liquid reserved
• 4 Granny Smith apples, cored, cut into cubes
• 4 Fuji apples, cored, cut into cubes
• 1/2 cup celery, cut into cubes.
• 1 cup coarsely chopped pecans

Directions

1. Mix sour cream, salt and pineapple liquid with wire whisk until well blended.

2. Add the rest of the ingredients to the sour cream mixture, toss until apples are coated with sour cream. Refrigerate until serving.

SUMMER 

               APPLE-MINT SORBET

Ingredients

• 2 tbsp sugar
• 1/2 cup mint leafs
• 6-8 apples Granny smith, juiced to make 850 ml.
• 1/2 lemon juice.

Directions

1. In small sauce pan heat 150 ml water and sugar. Heat until sugar is dissolved  add mint and let infuse for 20 minutes. Strain and add to apple and lemon juice.

2. Pour into ice cream maker and churn according to the manufacturer's instructions. Spoon the sorbet into a freezer-safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours and up to 3 days.

FALL

               SPICY APPLE PIE

Ingredients

• 1 recipe Pate Brisee.
• 1.5 kg green apple such as Granny Smith. 
• 2 tbsp fresh squeezed lemon juice.
• 1/4 cup packed light-brown sugar.
• 1/2 tsp salt
• 1/2 tsp ground cinnamon 
• 1/8 tsp ground cloves
• 1/8 tsp ground cardamom
• 1 tbsp unsalted butter, cut into small pieces
• egg wash.
• 2 tbsp white sugar.

Directions 

1. On a lightly floured work surface, roll out one dough disk to a 13-inch round, about 1/8 inch thick. brush off flour. fit dough into a 9-inch pie plate, trim to a 1/4-inch overhang. Chill 30 minutes.

2. Peel, core, and cut apples into 1/2 inch slices. In a large bowl, gently toss apple with lemon juice, brown sugar, flour, salt and spices.

3. Preheat oven to 400° F/ 200° C, with a baking sheet on center rack. Arrange apple mixture on dough; dot with butter. Roll out remaining disk as above; drape over pie plate. Trim to a 1/2- inch overhang, and fold under bottom dough; crip with a fork. Cut a 1/4-inch hole in center, make four slits. Chill at least 15 minutes.

4. Brush the entire pie with egg wash, sprinkle with sugar. Bake on heated sheet until golden brown, about 25 minutes. Reduce heat to 350° F/170° C, continue baking until juices are caramelized, about 30-35 minutes. Let cool on wire rack.

WINTER

             APPLE ZEPPOLE 

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup Water
• 1/4 cup Granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon Kosher salt
• 1 cup all purpose flour
• 4 large eggs
• 1 granny smith apple (about 1 cup), peeled and diced
• Vegetable oil for frying
• 1/2 cup confectioner’s sugar
• 1/2 cup seedless raspberry jam
• 1 tablespoon orange juice

Directions

1. In a medium saucepan, heat butter, water, sugar, cinnamon and salt and bring to a boil. Remove from the heat and add flour. Return to low heat and stir with a wooden spoon until the dough comes together and forms a ball. Continue to cook for 1 minute.

2. Transfer dough to the bowl of a stand mixer. Beat on low speed with a paddle attachment for 1 minute or until cooled slightly. Add eggs one at a time. Add apple and mix until just combined.

3. In a heavy medium sized pan, heat oil to 350 F on a candy or deep fry thermometer. Using a 1 teaspoon scoop, carefully drop batter into hot oil and fry until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough and dust with powdered sugar.

4. In a small bowl, whisk together jam and orange juice and serve with zeppole.